Name: Pinapple Squash
Ingredients: 2 md Acorn squash; (2 lbs) 4 1/2 diameter; 8 oz (1 can) pinapple;unsweetened crushed with juice; 2 ts Margarine;; 1/2 ts Ground cinnamon;; Hot water

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Diabetic, Side dish, Vegetables	4	Sweet ones

INGREDIENTS

2	md	Acorn squash; (2 lbs) 4 1/2 diameter
8	oz	(1 can) pinapple;unsweetened crushed with juice
2	ts	Margarine;
1/2	ts	Ground cinnamon;
		Hot water

INSTRUCTIONS

Preheat oven to 375 degrees.  Cut each squash in half; scoop out and
discard seeds and pulp.  Trim tip off bottom if necessary so that each
squash cup stands up straight. Fill each squash cup with 1/4 c pineapple
1/4 teaspoon margarine, and a sprinkle of cinnamon. Put squash into a flat
baking dish and pour hot water around bottoms of squash to the depth of 1/2
inch. Cover pan tightly with foil. Bake 1 hour or until squash is tender
and can be easily pierced with a fork.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE; Low-sodium
diets: This recipe is excellent. CAL: 148; CHO: 34g; PRO: 2g; FAT: 2g; SOD:
31mg; CHO: 0mg;
Source: The Art of Cooking for the Daibetic by Mary Abbot Hess, R.D.,M.S.
and Katharine Middleton Brought to you and yours via Nancy O'Brion and her
Meal-Master
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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